Fast’n’Fresh Supergreens Soup


This post feels entirely appropriate as Honey woke up with a raging bout of tonsillitis this morning. She’s not the most gracious patient at any time, but as her birthday is tomorrow she’s frankly outraged. Fortunately for me, her go-to ‘poorly lunch’ is soup, and this is one of our favourites. This is not a fancy soup, it’s a proper soup – comfortingly nutritious, fast and frugal to boot. It’s a great way to use up leftover greens in the fridge, and is a perfect solution for discarded broccoli stalks – I never, ever throw them away!

You can change the ingredients according to what you have; just keep the weights roughly the same and you can’t go wrong. Peas, kale, soya beans, broccoli – any green stuff works well here, maybe bulked out with something neutral like diced white potatoes or cauliflower. Just don’t go putting anything like sweet potato or tomatoes in – you’ll end up with something boggy-brown looking! I usually add a dollop of mint sauce because I always keep a jar in the fridge; it adds a little zingy acidity as well as flavour. Depending on the veg you’re using, you could ring the changes by using a little fresh basil or coriander instead if you wanted, but I would also add 1 tsp balsamic vinegar.

Makes 3-4 bowls, depending on who you’re feeding

1 head of broccoli (about 250-300g – make up the weight with the broccoli stalk and/or other greens if you like, see intro)
150g frozen peas or soya beans (or a mix)
1 small onion, roughly chopped (about 75g – use frozen or sub with leeks or spring onions)
2 tbsp rolled oats or dried quinoa flakes
2 tbsp nutritional flakes (optional)
1 heaped tbsp mint sauce
Salt and pepper to taste
500ml hot vegetable stock water

 
Place everything into a saucepan and bring to the boil. Reduce to a simmer, put the lid on and cook for 15-20 minutes or until the vegetables are tender. Use a hand blender to blitz until smooth (or as you like it) or transfer to a blender. Check the seasoning – a little spritz of lemon or lime is a good alternative to adding more salt. If it’s too thick for your liking just thin it with some soy milk or hot water. Eat immediately or cool and and store in the fridge for a few days.

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